SMOKED CHICKEN ELOTE TACOS
BY RAE LIL’ GRINGA
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Ingredients:
2 Chicken breast or 6 chicken thighs
2 cans of corn
1 can cream of jalapeno
2 Gringos Chupacabra Season All
2 Gringos Chupacabra Special Blend
1 pack Corn or flour Tortillas
Crema
1½ Sticks of unsalted butter
Mayonnaise
Cotija
Cilantro
Smoked Paprika
Directions:
In Foil Pan, season your chicken with a light coat of 2 Gringos Special Blend.
Cube 1 stick of butter into 8 pieces and add around the chicken.
Place in smoker at 350 degrees.
You May Probe your chicken until the internal temperature is 165-175.
When Chicken Internal temperature has reach 165-175 degrees pull out and let it rest a few minutes.
Shred Chicken and then add the Cream of Jalapeno into a pan, mix well.
Place back into the smoker for 10-15 minutes or until warm.
Prep your corn.
Put vour Corn in the pan with 1/2 of butter and dust with 2
Gringos Chupacabra Season all. Place on the smoker at 350 degrees until kernels are tender.
When the corn is ready, begin heating up your tortillas.
When your tortilla is hot, add your chicken, corn, a drizzle of mayo, drizzle of crema, sprinkle Cojita to your liking, dust with smoked paprika and garnish with Fresh Cilantro!
Enjoy!
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